LEMON & SAGE STUFFED LOIN OF PORK
Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots
Provided by Mark Sargeant
Categories Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
- After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.
Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 0.3 milligram of sodium
PORK LOIN WITH LEMON AND FRIED SAGE LEAVES
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the pork loins in a shallow, nonreactive dish and pour on enough cider to cover them. Add the rosemary leaves, thyme, cinnamon stick, bay leaves and salt. Mix well and cover with plastic wrap. Refrigerate for 24 hours, turning the loins two or three times.
- Remove the pork loins from the cider brine and pat them dry with paper towels. Season them with salt and pepper and brown them on all sides on a preheated grill or in a heavy cast-iron pan or casserole on top of the stove.
- Heat the olive oil and sauté the onions and garlic in a heavy casserole big enough to hold the loins (if you browned the pork on top of the stove, you can use the same casserole. It must have a tight-fitting lid). Add the rosemary and white wine and bring to a boil, scraping up the cooking juices. Add the loins and lemon slices, cover and roast for about 20 minutes, turning frequently. If the liquid evaporates too quickly, add a little water. The pork is done when it reaches an internal temperature of 155 degrees. Remove the casserole from the oven and allow the pork to cool in the cooking juices.
- Meanwhile, fry the sage leaves a few at a time in the vegetable oil. Drain them on paper towels and sprinkle them with sea salt.
- Remove the pork loins from the cooking juices and cut them in thin slices. If necessary, boil down the cooking juices so they coat the back of a spoon, like a glaze. Arrange the pork on a serving platter and trickle the cooking juices in a line down the center of the slices. Garnish with the lemon slices. Cover the dish with plastic wrap and keep it in a cool place (not the refrigerator) if you are eating it within a few hours. Just before serving, season with salt and pepper to taste and sprinkle with the sage leaves.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 11 grams, TransFat 0 grams
MILK-BRAISED PORK WITH LEMON AND SAGE
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.
Provided by Molly Baz
Categories Pork Braise Sage Milk/Cream Chard Lemon Dinner Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
- Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.
GORDON RAMSEY'S ROLLED PORK LOIN WITH SAGE AND LEMON
Steps:
- Preheat oven to 425. If you're lucky enough to get a skin-on loin, score the skin in a diamond pattern. Let pork loin sit at room temperature for 30-60 minutes. Slice into loin from side like a hot dog bun, lay it open. Season inside with lemon zest, salt, pepper, olive oil, arrange sage, arrange parsley, arrange garlic. Roll up tightly and tie with kitchen twine. Drizzle with olive oil and salt and pepper. Bake 20-25 minutes, then lower temperature to 350. Cook 30 - 60 minutes or until internal temperature reaches 145. (Even a 4-plus pound loin will probably be done in less than an hour.) Let rest, uncovered, 15 minutes, then slice.
Nutrition Facts : Calories 24 calories, Fat 0.94177359369375 g, Carbohydrate 1.900809140625 g, Cholesterol 8.32 mg, Fiber 0.797285127401352 g, Protein 2.942715234375 g, SaturatedFat 0.313583906242233 g, ServingSize 1 1 Serving (29g), Sodium 7.75217187499887 mg, Sugar 1.10352401322365 g, TransFat 0.112483749998477 g
PORK LOIN WITH LEMON AND SAGE
Make and share this Pork Loin With Lemon and Sage recipe from Food.com.
Provided by Jamies Kitchen
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to highest setting, about 500.
- Place a lightly greased, foil-lined baking tray in the oven.
- With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
- Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
- Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.
ROAST LOIN OF PORK WITH SAGE
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
- Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
- Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
- Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 671 milligrams, Sugar 2 grams
BARBECUED PORK WITH SAGE, LEMON & PROSCIUTTO
If the sun's out and the barbie's on - try this super-tasty pork dish with zesty lemon
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
- Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
- Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
- Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.
Nutrition Facts : Calories 255 calories, Fat 13.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 0.62 milligram of sodium
PORK WITH LEMON AND SAGE (CROCK POT)
Make and share this Pork With Lemon and Sage (Crock Pot) recipe from Food.com.
Provided by ellie_
Categories Lemon
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse pork and pat dry.
- In a small bowl or cup mix together flour salt and pepper and then sprinkle mixture over pork.
- In a large skillet over medium high heat brown pork in oil, turning to brown well. (15 minutes). Transfer pork and juices to crock pot.
- Add garlic and sage to skillet and cook, stirring over medium low heat until garlic turns color (1 minute) and then add mixture and the milk and lemon peel to crock pot.
- Cover and cook on high for 7-8 hours (or when pork is tender and sauce is golden brown and reduced by half). During the last three hours uncover the crock pot so the sauce/gravy thicken.
- Transfer pork to board and slice. Serve with sauce .
Nutrition Facts : Calories 1020.8, Fat 75.9, SaturatedFat 27, Cholesterol 271.4, Sodium 981, Carbohydrate 14.7, Fiber 0.5, Sugar 0.1, Protein 66.2
ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.
Provided by Marco Canora
Categories Father's Day Christmas Dinner Roast Pork Garlic Rosemary Sage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
- Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
- Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
- Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
- Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
- Chef's notes:
- If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
- If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
- Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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